Wednesday, February 25, 2009

Hide the Veg : Part II

Lately in our house we have been watching a BBC show called "You are what you eat" starring Dr. Gillian McKeith. This show teaches one person every episode how to eat well. Most of the people they show do not eat veggies at all. So I figured we could turn that around to use on our kids and get them to try new vegetables. Considering Isabella pretty much only likes peas, broccoli, and corn.
One episode Gillian gave a recipe for sweet potato chips (crisps as they say in London). Once I heard that I knew I need to try this on Isabella. For adults it is called a guilt free snack, for kids... it is called healthy.

Give it a try if you would like I think they were definitely worth it and a good alternative to regular potato crisps!

Beware of if you don't cook them long enough they are a little soft. "That is not good eats!" In the end Isabella tried a soft chip and would not try anymore. Charlotte loved them and so did Nicki and I.

Also, I cut these with a regular vegetable peeler. If you have a mandolin use it! I wish I had one it would have made this a lot easier.

Recipe I: "Oven Baked Sweet Potato Chips Recipe #77009 Guilt-free snack! These chips are made without any fat. For attractive circular chips, look for sweet potatoes that are round rather than long. I think these are even yummier than regular potato chips. 36 chips 1½ hours 10 min prep 1 large sweet potato, unpeeled,washed,and dried (about 9 ounces) salt & freshly ground black pepper Heat oven to 200°F with two racks. Line two baking pans with parchment paper, and set aside. Slice potato crosswise, as thin as possible. Arrange the slices on the prepared sheets, and keep them from touching as much as possible. Sprinkle lightly with salt and pepper. Cook for 50 minutes. Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking. Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes. Transfer to cooling racks, and cool chips on baking sheets. (Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days."

Recipe II: "BAKED SWEET POTATO CHIPS:Heat oven to 350. Peel sweet potato (works with yams too) and slice thin, as if for a thick potato chip. Cover a cookie sheet or baking pan with foil, sprayed lightly with vegetable spray. Lay sweet potato chips on the foil, rubbing each one slightly in the veggie spray. Then lightly spray the tops with veggie spray, sprinkle with your favorite spice (I use garlic salt or something called crazy salt). Bake for 20 minutes, turn, sprinkle that side, and bake for another 10 minutes."
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